Yesterday was one of the few days without any rain since the beginning of June. The sky was Miami blue, and without a cloud. A typical Tropical day we decided to celebrate with a Tropical recipe, Sticky Guava Shrimps Skewers.

I added some fresh vegetables to make the skewers colorful. To naturally enhance the flavor of guava and to avoid a very sweet sauce; I used Kikkoman soy sauce.

I love Kikkoman products not only on the making of Japanese food, but also to prepare Latin dishes. Their soy sauce has always been our favorite forever, but they have another 15 other products; some of which are always in my pantry, such as ponzu, panko, mirin, rice vinegar and recently also their katsu sauce. – Who said we eat Japanese eat at home? Hum?

Despite knowing the brand and knowing it was quite old, I recently found out it was created a woman back in the Seventeenth Century. Since then, it has been inherited from generation to generation, remaining a family business until today.

When you do skewers, soak the sticks for at least 30 minutes before you put them on the grill, to prevent them from burning. In the meanwhile, you can marinate the shrimps and cut the vegetables.

I used cooked shrimps because they’re faster to cook, and the vegetables remain crunchy.

Wisk all the sauce ingredients and pour it over the shrimp in a resealable bag. Seal the bag and turn to coat. Place it in the fridge for half an hour.

Soak the sticks.

Cut the zucchini crosswise and then semicircles. Chop the pepper and the onion.

Turn on the grill and insert the components of skewers on the sticks combining the ingredients. Once ready, sprinkle lightly with cooking spray. Cook the skewers for about three minutes per side on medium fire.

Eat them, and then tell me how many you ate. I made 20 medium skewers and nothing have left, but I will not tell you how many we were.